The second the weather warms up, all I want to eat is Salad Roll Whoppers. They’re the perfect meal since they’re easy to transport, entertaining to construct and devour, are an easy way to cram in lots and lots of fresh vegetables, and can be stuffed with whatever you’re craving.

The SRWs pictured above, are inspired by my love for a local restaurant, Homegrown Smoker, and their MacNoCheeto (a large burrito stuffed with Soy Curls, BBQ beans, and Mac n Cheese). I make mine with fresh collard leaves and rice paper to make them gluten-free, and I fill them a bit differently, with vegan mac n cheese, Maple BBQ tofu (from our free e-book), and a really delicious salad–Chipotle Apple-Mint Slaw (below). For more info about what the heck a Salad Roll Whopper is, or how to fill and roll them, please see this post, and this video!

Feel free to improvise with these, that’s why Salad Roll Whoppers are so fun to make!

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Chipotle Apple-Mint Slaw
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This slaw is so good straight out of the fridge, or follow my lead and stuff it into some Salad Roll Whoppers!
Salad Roll Whoppers stuffed with vegan mac n cheese, Chipotle Apple-Mint Slaw and Maple BBQ Tofu from our free e-book!
Servings
9 cups
Ingredients
Ingredients
Salad Roll Whoppers stuffed with vegan mac n cheese, Chipotle Apple-Mint Slaw and Maple BBQ Tofu from our free e-book!
Servings
9 cups
Instructions
  1. Get out a large bowl and add the cabbage, apple, carrot, sweet pepper, mint, and green onions. Toss well to combine.
  2. Add the vegan mayo, lime juice, garlic, chipotle en adobo, sugar, salt, chile powder, if using, smoked paprika, and a few grinds of black pepper.
  3. Toss until well combined. Season to taste with additional salt, if desired. Cover and refrigerate until chilled.
Recipe Notes

If you need to eat gluten-free, be careful when purchasing chipotle en adobo since many brands thicken the adobo sauce with wheat. I usually empty a can into a mason jar and keep it in the freezer, so I always have some around. Feel free to make the slaw as spicy as you want. I found a teaspoon of the canned chipotle plus the 1/4 teaspoon of ground was more than adequate, especially since my mac was made with pickled jalapeño!

You can switch the mint out for any sort of fresh herb you like. Cilantro or even fresh tarragon would be really tasty!

Pick a crisp, sweet and tart apple for the slaw. I love Pink Ladies.

Chipotle Apple-Mint Slaw! Naturally vegan and gluten-free.

Chipotle Apple-Mint Slaw! Chipotle and apple is such a solid flavor combination!

For the BBQ Mac and Cheese Salad Roll Whoppers, I used about a cup each of mac and slaw, and two slices of BBQ Maple Tofu. I promise that if you use a large rice paper and cover the surface entirely with stemmed collards (be sure to leave a 1″ border along the perimeter), these will be sturdy and won’t blow out. Once you start making Salad Roll Whoppers and see how much you can really fit into them, they will probably change your life.

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee

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